Spicy Fish Tacos

Ingredients

• 4 6 ounce tilapia fillets
• 1 tablespoon canola oil
• 4 teaspoons chili powder
• 4 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoon crushed red pepper flakes
• Salt
• 3 Roma tomatoes (diced)
• 1/4 cup onion (finely diced)
• 1 jalapeno (seeds removed, finely diced)
• 3 tablespoons cilantro (chopped)
• 1 tablespoon lime juice
• 12 white corn tortillas
• 1 1/2 cups red cabbage (shredded)
• 1 1/2 cups romaine lettuce (shredded)
• 1 1/2 cups sweet yellow corn (roasted)
• Sour cream
• Limes (cut into wedges)

Instructions

1. 1

   --- For the Fish: ---

2. 2

   In a small dish, mix together chili powder, cumin, garlic powder, and red pepper. Sprinkle the fish with the mixture and some salt.

3. 3

   Preheat oil in a large non-stick skillet and cook fish over medium-high heat on each side for 4-5 minutes until blackened and cooked throughout. When done, flake into 2-3 inch pieces.

4. 4

   --- For the Pico de Gallo: ---

5. 5

   In a bowl, mix together tomatoes, onion, jalapeno, cilantro, and lime juice.

6. 6

   --- For Serving: ---

7. 7

   Lightly spray tortillas with oil and grill tortillas on a non-stick fry pan or a griddle for 20 seconds each side.

8. 8

   Fill tortillas with tilapia, cabbage, lettuce, corn, and pico de gallo. Top with sour cream and serve with a lime wedge.